sustainability + environment

at wagamama we believe in kaizen. every day in simple ways, striving to be better than the day before. it’s the essence of our kaizen philosophy. it’s at the heart of everything we do and we use this across every area of our business, including our approach to sourcing our food and the impact we have on the environment

sustainability + environment

at wagamama we believe in kaizen. every day in simple ways, striving to be better than the day before. it’s the essence of our kaizen philosophy. it’s at the heart of everything we do and we use this across every area of our business, including our approach to sourcing our food and the impact we have on the environment

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our sustainability journey

here you can watch a short video on our journey so far

SRA and proud

we are members of the sustainable restaurant association; an important organisation focused on 3 key areas of sourcing, society and environment. we are on an exciting journey towards becoming a more and more sustainable business, and we’re proud of what we have achieved so far. but, with the expert help and support of the sra the road ahead is getting greener by the day.

happy eggs

the humble egg is a staple of japanese cuisine. from soba noodles, to tea stained eggs, fried eggs, and japanese mayo. we’re proud to say 100 percent of all the eggs we source, in every form, are free-range

cleaner greener energy

after you’ve re-fuelled, we create fuel. so next time you’re tucking in to sizzling noodles, spare a thought for the oil it was cooked in. last year, we turned 1 million litres of used oil into bio-diesel fuel. in fact, not only do we contribute to making green energy, we run on it. all of our restaurants are powered by renewable electricity

watch your waste

we hope our ramen gives you the energy you need to fuel your day. but did you know it gives us energy to fuel our kitchens too? at wagamama we do that by turning our leftovers into power. waste food in our restaurants gets carted away and put into an anaerobic digester which turns it into sustainable energy. now, we’re working on ways to recycle everything else

the last straw

the disposal of single-use plastic is causing major, long term damage to our precious planet so we’re asking you to turn your slurp into a sip. our teams will no longer be serving drinks with straws with the exception of fresh juices, which by earth day this year will be served with biodegradable paper straws. so you can order a clean green with the assurance you won’t end up with a green moustache while knowing you’re making a greener choice

a lot of watts

lighting is so much more than simple illumination. it's mood, warmth and ambience... important elements of a relaxing dining experience. we're switching all the lighting across our restaurants to energy efficient leds, carefully selected to keep us all bathed in a nice warm glow. we're not quite there yet, but little by little we're getting it done, the kaizen way

even more watts

then there's the question of our extractor fans. they do an essential job of course, but they gobble up the kilowatts like nobody's business. which is why we’ve invested in some clever little devices that regulate the amount of electricity the extractors use depending on the level of cooking activity. now our restaurants use is reduced by 10%

recycling, a virtuous circle

buy a take-out from us and you can rest assured that once you've wolfed down that delicious food, the packaging can all be recycled. every last bit. we also recycle about 1260 tonnes of cardboard boxes every year, and every single glass bottle

water works

we’ve saved 28 million litres of water by installing clever water regulating systems in all of our restaurants to save unnecessary water flow. using infrared technology they detect movement. that way, when our washrooms are empty, water flow is extremely low. when they are in use, the flow is regulated to what is actually needed

help us grow

if you'd like to get involved and help us develop an even more ecologically sensitive organisation, then we'd love to hear your thoughts and ideas.